Prep Cook (Full-Time)

SUMMARY: Assists Executive Chef, Sous Chefs & Cooks in the preparation and cooking of a wide variety of cold and hot foods for residents, staff and visitors.

ESSENTIAL FUNCTIONS:

• Assists in the preparation of hot and cold entrees, salads, appetizers, dessert, deli items for resident meal service, EDR, catered meals and events, tray line and pantry.
• Prepares foods for cooks, such as washing and peeling fruits and vegetables, cutting, chopping and similar duties.
• Requisitions daily supplies and next meal supplies from storerooms.
• Assists in the plating of dietary meals and Dining Room Service. Assists in buffet and catering service set up, replenishing and tear-down.
• Follows verbal instructions and written menus, recipes and daily production sheets for determining type and quantity of food ingredients needed to prepare food. Follows specified dietary modifications, as production charts indicate.
• Operates equipment including blenders, mixers, meat slicers, buffalo chopper, food processor, oven, steamer, grill, deep fat fryer and others as required per recipe using Personal Protective Equipment (PPE) and proper techniques in following safety guidelines.
• Maintains sanitation and safety standards at all times in work areas and during food handling, production, and storage (including food labeling) in accordance to Title 22, OBRA and applicable county sanitation and safety regulations.
• Checks the food temperatures prior to food being served and during the course of service and maintains the food temperature log in accordance to HACCP procedures.
• Completes additional tasks as described in the daily production sheets and as assigned.
• Performs other work as assigned.

QUALIFICATIONS: One year experience in food production/service in an institutional or commercial setting. Prep Cook experience preferred.

SUPERVISORY RESPONSIBILITY: None.